procedure

Peel the sunchokes, cut in equal slices, and add the lemon juice to prevent discolouration. Heat half the oil in a pan over medium low. Add shallots, cooking until soft. Add the sunchokes, fry briefly, and add the white wine. Reduce heat slightly and add the broth. Allow to simmer on low heat until sunchokes are soft and cooked. Purée the soup in a processor or hand blender. Add the cream and stir well.

Peel the parsnip, cut into thin slices. Heat butter and reserved olive oil in a skillet, pan fry the parsnip and mushrooms until the edges are golden brown. Season with salt and pepper. Pour soup into bowls and top with the parsnips and mushrooms. Dot with chili oil (optional).